150 g (5 oz) mixed wild mushrooms, trimmed and halved if large
75 g (3 oz) crème fraîche
salt and pepper
Parmesan cheese shavings, to serve
Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Add the asparagus 3 minutes before the end of the cooking time and cook until just tender.
Meanwhile, heat the butter in a frying pan, add the garlic and cook for 1 minute, then stir in the mushrooms and cook for 5 minutes until soft and golden. Stir in the crème fraîche.
Drain the pasta and asparagus, reserving a little of the cooking water, and return to the pan. Stir through the mushroom sauce and season, adding a little cooking water to loosen if needed. Spoon into serving bowls and serve scattered with the Parmesan shavings.